Peanut Butter Candy Blossoms

Recipe View 5 mins In a large bowl, using an electric mixer, cream together the softened butter, peanut butter, light brown sugar, and granulated sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (Approximately 1-2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View 1 hrs Cover the dough and chill in the refrigerator for at least 1 hour, or until firm enough to handle. This step is crucial for preventing the cookies from spreading too much during baking. (Approximately 60 minutes)

Recipe View 0 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy release and cleanup.

Recipe View 0 mins Remove the chilled dough from the refrigerator. Take approximately 1/3 cup of dough and flatten it slightly in your hand. Wrap the dough around one unwrapped candy bar, ensuring the candy is completely enclosed. Repeat with the remaining dough and candy bars.

Recipe View 0 mins Place the wrapped cookies on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.

Recipe View 15 mins Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. (Approximately 12-15 minutes)

Recipe View 0 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.